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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This wonderful chutney recipe was found in the 1995 Vegetarian Times Complete Cookbook. Ingredients:
2 cups fresh pineapple, diced |
1 large mango, peeled, pitted, chopped |
1 cup onion, diced |
1 apple, cored, diced |
1/2 cup dark brown sugar, packed |
1 cup red wine vinegar |
1/2 cup apple juice |
2 tablespoons green chilies, chopped (from a can) |
1 tablespoon fresh gingerroot, minced |
4 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
Directions:
1. In a large saucepan, combine all ingredients & simmer over low heat, stirring occasionally, until mixture has a jam-like consistency, about 15-20 minutes.
2. Let cool to room temperature, then store covered in a 4-cup container for up to 2 weeks in the refrigerator.
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